I love love LOVE cinnamon-sugar swirled bread. I love it even more it is warm, toasted and slathered with rich creamy butter. MMM...my mouth is just watering just imagining this. I can almost smell it (before I even have another loaf in the oven). I think next I will double the recipe (still omitting the nuts, but adding raisins to one of them).
Cinnamon Swirl Bread
adapted from: http://www.closetcooking.com/2011/03/cinnamon-swirl-bread.html
Bread
1 cup milk
1/3 cup butter
2 1/2 t yeast
2 eggs
1/3 cup sugar
3 - 3 1/2 cups flour
1 t salt
Swirl
2 T butter, softened
1/3 cup sugar
2 T cinnamon
1/2 cup raisins/walnuts
1 egg & 1T milk, whisked together
Heat milk in a small sauce pan with butter, just to take the chill off and melt the butter. Cool to lukewarm. (I am sure this would work fine in the microwaves ) In a mixing bowl combined lukewarm milk/butter mixture with yeast. Let rest 10minutes. In another bowl mix together eggs and sugar. Add to milk/butter/yeast mixture. In a third bowl/measuring cup combine flour and salt. Add half of the flour/salt mixture until combined. Slowly add remaining flour. Add more flour if necessary. Place in greased bowl. Let rise until double 2 hours or so. Roll out dough as long as bread pan about 2feet long. Spread butter all over. Sprinkle with sugar and cinnamon (and raisins/walnuts). Roll up jelly-roll style. Place in a greased bread pan. Let rise again until doubled. Brush with egg/milk mixture. Bake at 350 until golden (30-40minutes).
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